Lemon-Rosemary Chicken with Parsnip Puree

Vitamin-rich parsnips have long been used as a stand-in for potatoes. Here, we've simmered the root vegetable in chicken broth to bring a rich flavor to the puree, which accompanies our sauteed chicken breasts with pears and fennel.

Level:
Moderate

Serves:
4

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Ingredients

6 medium parsnips

3 clove garlic

1½ c. chicken broth

4 skinless, boneless chicken-breast halves

1½ tsp. lemon zest

1 tsp. fresh rosemary

¼ tsp. salt

¼ tsp. ground black pepper

2 tbsp. olive oil

½ c. fennel

½ c. red onion

1 large pear

½ c. dried cranberries

1 tbsp. fresh lemon juice

1 tbsp. honey

¼ tsp. salt

Directions

In a saucepan, combine parsnips, garlic, and chicken broth. Bring to a boil; reduce heat and simmer, covered, until parsnips are soft, about 20 minutes.

Heat 1 tablespoon olive oil in same skillet over medium-high heat. Add chicken breasts and cook 3 minutes per side or until cooked through. Spoon puree onto 4 plates. Top each with a chicken breast and pear mixture.